Archive for the ‘Spinach’ Tag

Creamy Spinach Sauces from the town of Florence are always a delicious and delightful combo. Having typically used florentine with fusilli and other short shapes to enjoy mixed gravy pastas, I wanted to create something different for Spaghetti. Inspired from the lovely texture of Methi Chaman (an Indian Kashmiri recipe) I came up with this new Tomatina sauce with crunches of tomatoes, olives & capsicum. Topped on Spaghetti, it was really an amazing heavenly experience accentuated by the aromatic and flavourful Pecorino & Parmesan cheeses I sourced on my recent trip to Scotland from Valvona-Crolla in Edinburgh.

Add chopped tomato and capsicum and continue stir frying for a couple of minutes.

Pour in the spinach puree in the pan, mix well and bring to boil. Turn to simmer and stir regularly.

Add Tomato Ketchup, Tabasco Sauce, Oregano, Salt, Pepper, Chilli Powder, Paprika, Spring Onion greens, Olives and Capers in the sauce and stir well. Keep the sauce on simmer until it thickens and then take it out.

Take the spaghetti & corn out of the water, drain and arrange in a serving dish. Sprinkle the spaghetti with Italian Seasoning and pour the sauce over it.

Garnish with remaining Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

The tomato should be cold to get a solid bite after stir frying, otherwise it might mash out and lose the texture of the sauce.

Do not substitute the cheeses (for puree) with any soft or processed variety as it will melt and make the sauce gooey. You can use any other hard cheese if you prefer some different flavours.

As the spaghetti is to be kept in the hot salted water until sauce is ready to serve, make sure to take it out of heat sometime before it gets Al Dentè to prevent overcooking the pasta.

Add Pasta in the mixture and mix well until the sauce is well absorbed and add tomato ketchup.

Enjoy the Ultimate Experience 🙂

-: Tips :-

After taking the Al Dentè pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.

Use pasta shapes like Fusili or Farfelle which can roll and mix well with the shredded spinach leaves. I had to use Penne as no other shape was available in home 😛